RECIPES: A DIY apple dessert for the weekendHT48HRS_Special Updated: Dec 10, 2016 08:46 IST
Apple vanilla bean cheesecake with streusel topping (Pratham Gokhale/HT PHOTO)
Healthy and hearty, apples make for a perfect ingredient in this dessert
One of the most popular and easily available fruits, apple is perfect for the winter. It’s nutritious (packed with fibres and antioxidants), satiating and versatile. In this edition, our expert chef makes the perfect party dessert using apples. Your guests are going to love this one, we promise.
Mini apple vanilla bean cheesecake with streusel topping
Recipe by Sunil Shanmugaum, resident chef, Wisk by Cakesmiths
Preparation time: 1 hour 30 min
Makes: 16 servings
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For the crust
Digestive crumbs: 200g; Butter: 60g; Ginger: 1 tsp
Cinnamon: 1 tbsp
For the cheesecake
Eggs (room temperature): 4; Butter (room temperature): 75g; Sugar: 200g
Cream (room temperature): 320ml; Cream cheese (room temperature): 600g
Vanilla bean paste: ½ tsp; Fresh lemon juice: ½ tsp
Grated lemon zest: ½ tsp
For the streusel topping
Brown sugar: 70g; Flour: 65g; Rolled oats: 50g
Cinnamon: 2 tsp; Ginger: 1 tsp; Butter (melted): 120g
For the apple pie topping
Green apples: 3; Butter: 70g; Lemon juice: 2 tbsp
Brown sugar: 60g; Cinnamon: 1 tbsp
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1.Preheat your oven to 150 degrees Celsius.
2.Mix the crust ingredients and press into mini-pan molds. Chill.
3.Peel and quarter the apples. Sauté in butter, brown sugar, and cinnamon. Mix till the water dries up and apples are tender. Cool. Place the apple slices on the base.
4.Beat the cream cheese, sugar, and vanilla in a stand mixer fitted with the paddle attachment. Add eggs one at a time, scraping the bowl after each addition. Slowly add the lemon juice and mix until smooth.
5.Pour the filling over the apples into the prepared pie crust moulds and place into a water bath.
6.Mix all the ingredients from the streusel together and sprinkle over the cheesecake.Fill a larger pan with water about halfway up the sides of the cheesecake moulds. Place the tray in the oven.
7.Bake for 30 minutes, until the cheesecake is set on top but still slightly jiggles. Don’t overbake.
8.Turn off the oven, crack the door open and leave the cheesecake for 30 minutes. Remove from the water bath and place on a wire rack to cool for an additional 30 minutes. Place in the refrigerator to chill for at least two hours.